How To Make Creme Fraiche

You’ve got to love it when there’s something that can be used to compliment both sweet and savory dishes. Such is the game for crème fraiche (pronounced krem fresh), a cultured cream that’s been made thick and yummy with healthy bacteria cultures that are good for your gut. This French food can be put somewhere in between a sour cream and yogurt, just not as sour. What you’re left with is a sweet, creamy dairy product that’s destined to become your new favorite accoutrement. Because the flavor is a lot less tangy, it goes perfectly with an astronomical amount of delicious culinary and dessert recipes, fresh fruits and vegetables. Use it to top off soups and chilis, as a side for a fresh fruit plate or as a sub for mayonnaise in your next potato salad recipe. It also goes incredibly well with desserts so feel free to throw a little bit of this on top of your next pie or as a base for your next fun icing recipe. Really whatever the use, crème fraiche is another one of those killer recipes to have in your arsenal. It’s also incredibly easy to learn to cook so you don’t really having anything stopping you!

In this online culinary class,  your own homemade crème fraiche. After trying it, you’ll want this brilliant dairy product to be a constant in your fridge.

Crème Fraiche
1 cup heavy cream
2 tbsp buttermilk

  1. Combine heavy cream and buttermilk.
  2. Cover with a clean cloth and keep in a warm, draft-free place for 12-16 hours.
  3. Stir and refrigerate until ready for use. Can be refrigerated for up to 1 week.

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